Easy Veggie Pizza

I’m sure you’ve had (or at least heard of) Veggie Pizza before, but have you ever had this classic veggie pizza? Made with a buttery, crescent roll crust and covered with a creamy, tangy, dill-flavored dressing and all of your favorite fresh veggies. This appetizer is a consistent party pleaser just like a great bruschetta recipe. With summertime in full swing, this is a great and refreshing pizza, and maybe you even have all of the toppings in your garden already!?
This cresecnt roll veggie pizza can be made several hours in advance. However, I do recommend making it the same day you intend to serve it for best results, otherwise the crust can get a little bit soggy from the cream cheese/sour cream “sauce”. If you do need to store your veggie pizza, do so in an airtight container or wrap it well with plastic wrap.

In the past, when I have had to make this veggie pizza recipe in advance and knew that I wouldn’t have time to make it the same day I needed to serve it, I have baked the crust, prepared the “sauce”, and diced my veggies. Then I have just stored the crust in an airtight container at room temperature and the sauce and veggies each in their own separate airtight container in the refrigerator. Then, once you are ready to serve your veggie pizza, you can quickly and easily assemble the pieces… easy peasy!

Easy Veggie Pizza
That’s the best looking veggie pizza I’ve ever seen! I love all the different flavors, and that is so crazy healthy with all those vitamins in those veggies!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

•     2 8 ounce cans crescent rolls
•     1 packet Hidden Valley® Original Ranch® Dip Mix
•     1 cup diced bell peppers red, yellow or a combination
•     12 ounces cream cheese softened
•     3/4 cup shredded carrots
•     1/2 cup sour cream
•     1/4 cup sliced green onions
•     1 cup chopped broccoli raw or lightly steamed
•     cooking spray

Instructions

1. Preheat the oven to 375 degrees. Coat a sheet pan with cooking spray.
2. Unroll the crescent dough and press it into the bottom of the sheet pan in an even layer.
3. Bake for 15 minutes or until golden brown. Cool completely.
4. In a small bowl, mix together the cream cheese, sour cream, and Hidden Valley Dip Mix.
5. Spread the ranch mixture evenly over the crust. Top with carrots, bell peppers, broccoli and green onions. Cover the pan with Glad Press’n Seal food wrap. Chill for one hour, then cut into squares and serve.

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